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undergraduate thesis
ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA
Požega: Polytehnic in Pozega, 2015. urn:nbn:hr:112:790890
Grđan, Ivana
Polytehnic in Pozega
Biotechnical department

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Grđan, I. (2015). ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:790890

Grđan, Ivana. "ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA." Undergraduate thesis, Polytehnic in Pozega, 2015. https://urn.nsk.hr/urn:nbn:hr:112:790890

Grđan, Ivana. "ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA." Undergraduate thesis, Polytehnic in Pozega, 2015. https://urn.nsk.hr/urn:nbn:hr:112:790890

Grđan, I. (2015). 'ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA', Undergraduate thesis, Polytehnic in Pozega, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:790890

Grđan I. ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2015 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:112:790890

I. Grđan, "ODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:112:790890

Metadata
TitleODREĐIVANJE PARAMETARA KAKVOĆE BENTONITE GLINE I BENTONITA
Title (english)DETERMINATION OF QUALITY PARAMETERS OF BENTONITE CLAY AND BENTONITE
AuthorIvana Grđan
MentorValentina Obradović (mentor)
Committee memberSvjetlana Škrabal
Committee memberValentina Obradović
Committee memberStanko Zrinščak
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2015-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Microbiology
Abstract
Bistrenje soka je ključna faza u proizvodnji bistrih sokova, a cilj mu je uklanjanje čestica mutnoće i onih sastojaka koji mogu izazvati naknadno zamućenje. Bistrenjem i pročiščavanjem voćnih sokova uklanjanju se koloidalne micele, proteini, pektini i spojevi trovalentnog željeza. Jedan od postupaka bistrenja voćnih sokova može biti pomoću bentonita koji se proizvodi iz bentonitne gline. Bentonitna glina je prirodni aluminosilikat, koja ima veliku moć adsorpcije te bi mogla ukloniti navedene uzroke zamućenja. Zadatak završnog rada je ispitati i odrediti optimalnu kvalitetu bentonitne gline i proizvedenog bentonita koji se upotrebljava kao bistrilo voćnih sokova.
Abstract (english)
The Clarification of juice is a key step in the production of clear juices, and aims to remove particles turbidity and many ingredients that can cause subsequent blurring. Clarification and purification of fruit juices isar removing the colloidal micelles, proteins, pectins and trivalent iron compounds. One of method for clarification of fruit juices may be using bentonite which is produced out of bentonite clay. Bentonite clay is a natural aluminosilicate, which has great power of adsorption and could remove these causes blurring. The task of the dissertation is to examine and determine the optimum quality of entonite clay that can be used as fruit juice clarifier.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:790890
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-27 08:20:38